Influence of water activity adjustment on sorption characteristics, acceptability and microbial stability of Khoa (original) (raw)

Journal of Food Science and Technology-mysore, 1997

Abstract

The influence of water activity adjustment in khoa was evaluated in relation to sorption characteristics, product acceptability and microbial stability. Isotherm parameters were determined using G.A.B. equation. The monolayer moisture content increased from 3.292 g water/100 g solids for unblended khoa of 0.96 a w to 9.1561 g water/100 g solids for khoa-blend adjusted to 0.866 a w using 15% sucrose, 4% glycerol and 2% starch. The parameters of texture profile analysis, viz., cohesiveness, springiness, gumminess and chewiness of the above khoa-blend decreased during storage as compared to other khoa-blends and was found organoleptically acceptable even on the 8th day of unrefrigerated storage. The microbial growth rate constants for total bacterial counts, yeast and mould counts and spore counts decreased with decrease in water activity.

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